• Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Popular Recipes
Creamy Miso + Coconut Butter Beans
One-Pot Pasta + Bean Broth
Salad Leaf Pesto Pasta
One Pot Lentil + Coconut Curry Soup
Cumin-Spiced Cherry Tomatoes + Chickpeas
Butter Cauliflower
Gochujang Tofu Ramen
Pan con Tomate
Pasta Romesco
Beetroot Burger
SO VEGAN
  • Recipes
    • Dinners
    • Lunches + lights
    • Breakfasts & Brunch
    • Desserts
    • Snacks
    • Staples
    • Drinks
    • Party
    • Sides
  • Join our team
  • Contact
  • Cookbooks
  • SO VEGAN App
  • Blog
Dinners

Tofu Tikka Masala

by Ben, So Vegan August 30, 2019February 15, 2023
August 30, 2019February 15, 2023
Vegan Tofu Tikka Masala
  • You’ll want to marinate the tofu for as long as possible. Try for at least 2 hours, but ideally leave it overnight for those flavours soak into the tofu.
  • If you don’t have a tofu press, don’t fret. We simply press the tofu using a heavy saucepan.
  • You’ll also want to cook the sauce for at least 30 minutes. But the truth is, the longer you leave the sauce to cook, the more those flavours will mingle together.

Tofu Tikka Masala

Tofu Tikka Masala 🍛 Did you know we have a cookbook? 👉 sovegan.co/cookbook

Posted by So Vegan on Friday, 30 August 2019

Tofu Tikka Masala

Serves: 4 people
Nutrition facts: 200 calories 20 grams fat

Ingredients

For the tofu marinade:

  • Vegan Tofu Tikka Masala 400g / 14.1oz firm tofu
  • 250g / 8.8oz coconut yoghurt
  • 1 lemon, juice only
  • 1/2 tbsp turmeric
  • 1 tbsp garam masala
  • 2 tbsp nutritional yeast
  • big pinch of salt

For the curry sauce:

  • coconut oil
  • 1 red onion
  • 3 garlic cloves
  • thumb of ginger
  • 2 tsp cumin seeds
  • 1 tbsp paprika
  • 2 tsp garam masala
  • 1/4 tsp chilli powder
  • 1kg / 35.2oz passata / tomato sauce
  • salt
  • 1 tsp caster sugar
  • 3 tbsp coconut yoghurt
  • 1/2 lemon, juice only

For serving:

  • handful of coriander
  • rice for 4 people

Method

  1. Drain any excess water from the tofu and press for 10-15 minutes.
  2. Add the remaining marinade ingredients to a medium-sized mixing bowl and stir to combine.
  3. Slice tofu into 2cm pieces, transfer to the marinade and use a spoon to coat the tofu in all the marinade. Then transfer the tofu into an air-tight container, cover, and leave to marinate in the fridge for at least 2 hours, but ideally overnight.
  4. When you’re ready to prepare the curry, preheat oven to 180°C / 356°F fan-assisted and line a large baking tray with baking paper.
  5. Then add a tsp of coconut oil to a large saucepan on a low-medium heat.
  6. Peel and dice the red onion, then when the oil is hot transfer the onion to the saucepan. Fry for 5 minutes.
  7. Peel and dice the garlic and ginger. Transfer to the saucepan and fry for 2 minutes.
  8. Next add the cumin seeds, paprika, garam masala and chilli powder, and fry for 1 minute to toast the spices.
  9. Pour the passata into the saucepan, followed by a very generous pinch of salt and the caster sugar. Give everything a good stir, then cover and lower the heat. Leave the curry to simmer for at least 30 minutes, but check on it a couple of times and give it a stir in case it sticks to the bottom of the saucepan.
  10. Remove the tofu from the fridge and transfer the marinated tofu pieces to the baking tray, making sure you scoop up as much of the marinade onto the tofu as possible. Bake in the oven for 15 minutes.
  11. Meanwhile cook the rice as per the packet instructions.
  12. Remove the tofu from the oven and carefully drop each piece into the curry sauce, followed by the remaining coconut yoghurt and the lemon juice. Give everything a good stir and add extra seasoning if necessary. Simmer on a low heat for a few minutes, then remove the curry from the heat.
  13. Serve the curry with the rice and a generous handful of fresh coriander.
Did You Make This Recipe?
Don't forget to share your SO VEGAN creations on Instagram and tag us at @SOVEGAN!
Cosy mealsNational Curry WeekTry World Vegan Month
4 Comments
2
FacebookTwitterGoogle +Pinterest
Previous post
How To Make A Classic Falafel Wrap
Next post
Spicy Thai Noodles Meal Prep

You may also like

Creamy Miso + Coconut Butter Beans

September 22, 2023

One-Pot Pasta + Bean Broth

September 19, 2023

Salad Leaf Pesto Pasta

September 5, 2023

One Pot Lentil + Coconut Curry Soup

August 31, 2023

Cumin-Spiced Cherry Tomatoes + Chickpeas

August 29, 2023

Butter Cauliflower

August 22, 2023

Gochujang Tofu Ramen

August 9, 2023

Pasta Romesco

August 2, 2023

Beetroot Burger

July 4, 2023

Cauliflower Tikka Wraps

May 29, 2023

4 Comments

Oz October 6, 2019 - 12:30 pm

Hi! Is it possible to make the dish using soy yogurt instead of coconut yogurt? Or the coconut flavour is too critical for the dish to work.
Thanks!

Reply
Roxy, So Vegan October 11, 2019 - 10:46 am

Hey Oz! Yes definitely, you can sub this for any kind of vegan yoghurt. The coconut flavour is very subtle so it won’t change things very much. Thanks!

Reply
Sonja May 22, 2020 - 10:00 am

Hello Roxy, hello Ben,
Thank you so much for this delicious recipe!
It was one of the first vegan recipes we tried and we fell in love with it immediately 🙂
The Indian spices, the fruity tomato sauce and the Soft pieces of tofu are matching perfectly.
As we are very keen on fresh vegetables, we added a fresh courgette when cooking it for the second time.

We are very happy having found your Homepage.
Best regards from Stuttgart
Sonja

Reply
Agnes January 27, 2021 - 8:11 am

Love it! Very delicious and now one of our go to recipes.
5*****

Reply

Leave a comment Cancel reply

About us

About us

Hello! We're Roxy & Ben. We created SO VEGAN in 2016 to make it easy for everyone to eat more delicious plants so people and the planet can thrive, and since then our videos have been seen by hundreds of millions of people all over the world. It's amazing to see so many people enjoying our plant-based creations, and this is only the beginning!

The SO VEGAN App

The SO VEGAN App

Download our app today and start your 7-day free trial to discover over 350 fuss-free and flavoursome recipes! Find out more

ONE POT VEGAN

ONE POT VEGAN

Have you heard about our cookbook ONE POT VEGAN? It's packed with 80 simple and tasty recipes all cooked in one-pot, one-pan or one-tray and we think you’ll love it! Find out more

Newsletter

Subscribe to our newsletter to get your hands on a copy of our Fan Favourites eBook and more goodies!

Popular Posts

  • 1

    One Pot Lentil + Coconut Curry Soup

    August 31, 2023
  • 2

    One Pot Mushroom Stroganoff

    January 17, 2019
  • 3

    How To Make A Classic Falafel Wrap

    August 28, 2019
  • 4

    Creamy Miso + Coconut Butter Beans

    September 22, 2023
  • 5

    Raw Apricot + Ginger Energy Bars

    August 15, 2019
  • Facebook
  • Twitter
  • Instagram
  • Youtube

© 2022 SO VEGAN - Terms - Contact